This is one of my favorite summer recipes. It is quite nice during the winter using canned or boxed tomatoes, but it is spectacular during the summer when good sweet onions are in season, tomatoes are vine-ripened, and basil is fresh out of the herb garden. I usually serve it over simple grilled boneless-skinless chicken breasts. But, it is equally good over grilled fish, grilled chicken sausages, or on top of a baked potato. I am not sure where the original recipe came from, but it is one we have used in my family for as long as I can remember.
- 2 tablespoons olive oil
- 1 large sweet onion (e.g., vidalia) diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 2 large garlic cloves, minced
- 2 large tomatoes, chopped (about 3 cups)
- 1/4 cup fresh basil, chopped
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons hot pepper sauce (e.g., tobasco) or to taste
- 1/2 teaspoon salt
- salt to taste
In a large skillet, heat oil over medium heat. Add garlic and brown slightly. Add onion and cook for 5 minutes, stirring frequently. Add zucchini and squash, cook 3 minutes, stirring frequently. Add tomatoes, basil, vinegar, hot pepper sauce, and 1/2 teaspoon salt. Turn heat up to high and bring to boil. Reduce heat to low and simmer uncovered for 5 minutes, stirring frequently. Taste for salt and add as necessary. Makes 4-6 servings = 1 point per serving.